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| Home -> [Beef, Central Asian, Jams & Jellies, Lamb & Mutton, Persian, Skillet & Wok] -> [Timen ajami (spiced lamb skillet) Recipe] |
Timen ajami (spiced lamb skillet)
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| Artist: |
_ |
Yield: |
6 |
| Categories: |
Beef, Central Asian, Jams & Jellies, Lamb & Mutton, Persian, Skillet & Wok |
Rating: |
0 |
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Ingredients:
| 2
| tbsp | Vegetable oil | | 1
| large | Onion, chopped | | 1 1/2
| lbs | Ground lean beef or lamb | | 1/4
| tsp | Allspice, ground | | 1/4
| tsp | Madras curry powder | | | Salt & pepper to taste | | 2
| tbsp | Rose water | | 1/2
| cup | Currants, dried | | 1/2
| cup | Almonds, chopped |
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Procedures:
| 1 | Heat oil in a large skillet. | | 2 | Add onion. | | 3 | Saute until onion is tender. | | 4 | Add meat. | | 5 | Cook until browned and crumbly. | | 6 | Drain off fat, if necessary. | | 7 | Add allspice, curry powder, salt and pepper to cooked meat. | | 8 | Cook 3 minutes to blend flavours. | | 9 | Add remaining ingredients. | | 10 | Reduce heat and cover. | | 11 | Simmer over low heat 15 minutes, stirring to prevent sticking. | | 12 | Serve hot |
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